Quality Evaluation of Low-Fat Chicken Patties Incorporated with Different Fat Replacers

Authors

  • Anita Chappalwar Department of Livestock Products Technology, COVS, DUVASU, Mathura, Uttar Pradesh, INDIA
  • Vikas Pathak Department of Livestock Products Technology, COVS, DUVASU, Mathura, Uttar Pradesh, INDIA
  • Meena Goswami Department of Livestock Products Technology, COVS, DUVASU, Mathura, Uttar Pradesh, INDIA
  • Arun Kumar Verma Department of Goat Products Technology, CIRG, Makdhoom, Uttar Pradesh, INDIA
  • V. Rajkumar Department of Goat Products Technology, CIRG, Makdhoom, Uttar Pradesh, INDIA

DOI:

https://doi.org/10.5455/ijlr.20190925071113

Keywords:

Banana Peel, Fat Replacers, Low Fat Chicken Patties, Lemon Albedo, Mango Peel

Abstract

The present investigation was conducted to evaluate quality of low-fat chicken patties incorporated with
different natural fat replacers. Low fat chicken patties were prepared by replacing 50% fat in the
formulation by incorporating 1% lemon albedo, 2% mango peel and 2% banana peel powder as fat
replacers. Control had significantly (P<0.05) higher emulsion as well product pH, emulsion stability, fat
content, cholesterol content than treatment, however 1% lemon albedo powder added patties had highest
mean cooking yield, moisture content, fat retention, water activity and moisture retention. Mineral content
and color parameters showed significant (P<0.05) effect on addition of different fat replacers. In present
study, sensory scores of most of the attributes of 1% lemon albedo powder was comparable to the control
and significantly (P<0.05) higher than 2% mango peel and 2% banana peel powder added patties except
saltiness and juiciness. Therefore, 1% lemon albedo was observed to be suitable as fat replacer for
producing low fat chicken patties.

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Published

31-01-2020

How to Cite

Chappalwar, A., Pathak, V., Goswami, M., Verma, A. K., & Rajkumar, V. (2020). Quality Evaluation of Low-Fat Chicken Patties Incorporated with Different Fat Replacers . International Journal of Livestock Research, 10(1), 14–21. https://doi.org/10.5455/ijlr.20190925071113

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